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Slice the pear and ginger. I used Asian pear, but any type will work.
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Place 1 tablespoon of sugar in a saucepot with the pear and ginger. Cook down for about five minutes, until tender.
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Add 1 ½ cups sugar, water, cinnamon stick and salt to the pot and bring to a boil. Remove from heat. If you want more intense flavors, you can let the mixture cool for 30 minutes.
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Strain the liquid twice to remove the fruit and cinnamon stick. Pour the cooled mixture into a bottle or pitcher.